Hoffman: Recipes to escape your food rut

We all get into food ruts, and then we’re bored with both cooking and eating it. It may be time to try a couple of new recipes.

Garlicky Chicken with Artichokes

8-12 boneless chicken thighs

1 tbsp avocado or almond oil

1 red bell pepper, diced

1 small onion, diced

3 garlic cloves, minced

1 jar artichoke hearts in brine, drained

½ cup chicken broth

½ cup dry white wine

1 sprig fresh thyme or rosemary

Salt and pepper to taste

Season the thighs with sea salt. Heat the oil in a heavy skillet.

When the oil is hot, lay the chicken in the pan and sear about 2-3 minutes per side. Do not crowd the pan or the chicken will steam instead of brown. If necessary, brown the chicken in batches. Then return all the chicken to the pan to finish cooking.

Turn the heat down and add the bell pepper, onion and garlic, and cook, stirring occasionally. Deglaze the pan with the broth and wine, add the herb sprig, stir in the drained artichokes and cook at a simmer covered with a lid for about 20 minutes. Remove the lid during the last 5 minutes to reduce the sauce.

When the chicken is done, remove the herb sprig and discard. Serve on a platter with some of the sauce spooned over the top.

Green Chile Chicken

4-6 chicken breasts

Salt and pepper

Smoked paprika

½ -1 tsp ground cumin

1 tbsp avocado or almond oil

½ cup diced onion

Salt and pepper

1 small can diced green chiles

½ cup chicken broth

¼ cup coconut milk

Season the chicken on both sides with sea salt and pepper, and a sprinkle of smoked paprika on one side.

Heat the oil in a heavy skillet. When hot, brown each chicken piece about 3 minutes per side. Stir in the onion and ground cumin, reduce the heat to a simmer and cook for 1 minute, stirring often.

Add the broth, coconut milk and the chiles, cover with a lid, and cook until the chicken is tender, about 15-20 minutes.

Slice the chicken on the diagonal, and serve with the sauce spooned over the top.

Winter Chicken Skillet Bake

4 chicken breasts or 8 thighs

1 tbsp almond or avocado oil

½ cup diced onion

½ cup diced bell pepper

2 large sweet potatoes, cut into chunks

1 Gala apple, diced

½ cup fresh cranberries

¼ cup organic ketchup

1 tbsp cider vinegar

1 tsp honey

Salt and pepper

1 cup chicken broth

Season the chicken with salt and pepper.

Heat the oil in a heavy skillet and add the chicken pieces to brown quickly on each side. Add the onion and bell pepper and cook a few minutes.

Stir in the sweet potatoes, apple and cranberries. Sprinkle with sea salt. Stir together the ketchup, honey and vinegar with the broth and pour over all.